Yesterday my wife baked gluten free doughnuts that tasted great and were also sugar free and low in carbohydrates. I totally enjoyed them! I’m not sure why they were called doughnuts — what I call “doughnut holes” would be a much better description but the consistency of the dough would make it very difficult to use  the traditional doughnut shape and following the directions would not have produced round doughnuts.

 They tasted great so I am not worried about the shape, although that is something one might want to be aware of before deciding to prepare this recipe. The exact temperature for frying is critical and may require experimentation but it is well worth the effort. The directions admits that the doughnuts do not keep well. No problem at our house; they were gone with half an hour!

 Click here for the doughnut recipe. I’m not sure why this recipe was published in the low-carb section of About.com. It could have been part of the gluten free offering.

Published 11/02/08